If you’ve never tried cooking mussels before, now is the time to do it! Not only are they so easy to cook but this recipe will have you wanting to lick the plate to not miss a single drop of that delectable sauce. I also love that they are gluten free, low carb and filled with protein, zinc and iron. Healthy has never tasted this good!
Ingredients needed
Mussels. I used half shell mussels. If you use fresh, whole mussels, you will need to clean them and make sure they are alive before cooking. See instructions below. Butter. Olive oil can be substituted. I used salted butter but unsalted butter can be used instead. Garlic. White wine. I used Chenin Blanc but any dry white wine will work. If you would prefer to not use wine, use chicken broth or stock instead. Lemon juice. Parley. Fresh flat-leaf parsley. Fresh sliced chillies. (optional) Red pepper flakes or chilli flakes can be substituted. Salt and black pepper.
How to cook mussels
How to clean fresh mussels
When you buy whole, fresh mussels from a fishmonger, they are usually still alive. To make sure they are all as fresh as can be, tap them on the counter. If they close, they are alive. If they don’t, discard them as they are not fresh. Similarly, when you’ve cooked whole live mussels, if any of them remain closed, discard as well as they aren’t safe for consumption. To clean the mussels (if they aren’t already), rinse them well with cold water then remove the beards. These are just the fibres that can be found in between the shells. Hold the mussel in one hand (use a dish towel if preferred) and gently but firmly pull off the beard. If the mussels are very sandy, give them a good scrub with a firm brush. I would suggest steaming whole mussels before adding to the white wine garlic sauce.
Can I use frozen mussels?
Yes, absolutely. I often use frozen. Allow to thaw completely then cook as directed. If using whole mussels, cook them until they are all open. Discard the ones that don’t.
Seafood Recipes
